·Roll the sugar
crust and set it into your tart pan. Refrigerate for 20 minutes or longer.

·Toss the plums
together with the sugar, Meyer lemon juice and zest.

·Let sit for 1
hour on the counter. The plums will render juice.

·While the plums
are resting, preheat your oven to 325 degrees.

·Prick your tart
shell with a fork or line the pan with pie weights, and pre-bake the shell for
15 minutes.

·Strain the
plums, reserving the juice.

·Place the juice
in a small saucepan and reduce over medium heat for a few minutes, until sugar
is dissolved and juices become syrupy.

·Place the plums
on the tart shell and top with the syrup.

·Bake at 325
degrees for an additional 30 minutes.

Pate
Sablée – Sugar Crust

Pâte Sablée is rich and crumbly, (Sablée is
the French word for sandy). If the dough feels too firm when you're ready to
roll it out, let it stand at room temperature for a few minutes. If, on the
other hand, the dough becomes soft and sticky while rolling, don't hesitate to
re-chill it until it becomes easier to work with. Better to re-chill than to
add too much flour, which will damage the delicate, crisp texture of the dough.
Bake the tart shell in a tart pan with a removable bottom and fluted sides
about 1 to 1 1/8 inches high. Smart & Final sells parchment paper in
sheets, much easier to use and more economical than the rolls sold in
supermarkets.

Ingredients for one 10” tart,
serves 8

Use this tart shell for fruit tarts, and pies
that do not require baking as the shell is cooked without the filling.

Sugar crust

1 egg

2 tsp. vanilla extract

¾ cup powdered sugar

½ tsp. salt

8 ounces flour, or 6 ounces flour + 2 ounces almond meal

5 ounces butter

Process

·Sieve the powdered sugar and flour, separately.

·In a food processor, mix together the egg and butter.

·Add the sugar, then the almond flour. Mix together.

·Then add the salt and the flour, mixing as little as
possible to bring the dough together.

·Flatten your dough and cover it, to place in the
fridge for a minimum of 1 to 2 hours.

·Roll it between two sheets of parchment paper, lift
from paper, and place it in a tart mold.

·Prick some holes at the bottom and place in the
fridge again for 30 minutes.

·Cook it in a preheated oven at 325 F for about 25
minutes, until golden. Cool in the pan or on a rack.